January 25, 2009

Mmmm English Toffee with Toasted Almonds

English Toffee

1 lb. butter (4 sticks)
2 cups sugar
2 T light corn syrup
10oz package milk chocolate chips
1 cup pecans or almonds, finely chopped and toasted
1/3 cup water

Line cookie sheet with a 1/2 inch edge with foil extending over the sides. Melt butter in a 3 qt. saucepan. Add sugar, syrup, and water. Cook over medium high heat till sugar is dissolved.

Clip on a candy thermometer if you have one. Cook over med. heat stirring frequently to 290 degrees or a soft crack stage when tested in water. (Don't be scared of this method - it's the best and it's how I self taught myself to make candies!) Pour into the pan and let set 5 minutes. Sprinkle the chocolate chips over toffee and wait 2 minutes for the chips to melt. Spread over toffee with a rubber scraper or cake decorating knife. Top with nuts and gently press in. Let set to harden. Break into bite-size pieces to serve. Can be stored in an air tight container.

*If you are impatient like I am you can put the toffee in the refrigerator or the freezer (which I do). Sometimes the temperature change causes the chocolate to 'bloom' which is just little dots on the chocolate or it has a white cast to it.... if it's just for our family to eat, I don't care! LOL. The payoff is getting to eat this yummy candy faster!!Print Friendly and PDF